Salteñas

Name: Salteñas
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Bolivia
Ingredients: 500g plain flour; 100g lard; 50g sugar; 2 eggs; 100ml water; 400g beef, diced small; 2 potatoes, diced small; 1 tsp cumin; 1 tsp aji panka chilli; 50g peas; 8 olives; gelatin to set the broth

Bolivia

Bolivia's morning ritual. Salteñerías open at 9am and close at noon when they sell out. Never eaten at any other time of day.

Bolivia's beloved baked empanadas — juicy, sweet-savoury pastries filled with a soupy stew of beef, potato and olives. The morning snack of La Paz.

Photo: Naty Rive

Prep

60 mins

Cook

25 mins

Difficulty

Hard

Calories

390 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gplain flour

100glard

50gsugar

2eggs

100mlwater

400gbeef, diced small

2potatoes, diced small

1 tspcumin

1 tspaji panka chilli

50gpeas

8olives

gelatinto set the broth

Method

Make sweet pastry. Chill 1 hour. Make stew with beef, potato, cumin and chilli. Thicken with gelatin. Chill until set.

Fill pastry rounds with cold, set stew. Seal in a distinctive repulgue braid.

Bake at 200°C for 20 minutes until golden.

Chef's Tip

The filling must be cold and set before filling — the gelatin melts during baking, creating the juicy interior.

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Salteñas

Ingredients

Method

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